Delight in the perfect blend of zesty citrus and soothing floral notes with these light and fluffy lemon lavender cupcakes. Refreshing and moist lemon cupcakes topped with a delicate and smooth lavender buttercream frosting bring a touch of elegance and sunshine to any spring or summer gathering.
If you haven't already fallen in love with baking with lavender, get ready. Ever since I made my Earl Grey Lavender Cookies, I knew I had to develop more lavender recipes. Prepare to fall in love with the beautifully refreshing taste of lemon and lavender.
Lightly sweet and elegantly adorned, these lemon cupcakes with lavender frosting are ideal for spring and summer gatherings, from laid-back garden parties to elegant tea parties and celebratory bridal showers or baby showers. These easy-to-make treats are a delightful balance of floral and citrus-infused sweetness that are sure to impress any crowd.
If you love this lemon dessert with a floral twist, I know you'll also fall in love with lemon lavender cookie recipes. You'll need to bake my Soft & Chewy Lemon Lavender Cookies and Lemon Lavender Shortbread Cookies next!
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Why You'll Love These Cupcakes
- Refreshing & Relaxing Taste: The combination of lemon and lavender is a match made in heaven, with each ingredient complementing the other in the best way. The bright, tangy notes of lemon add a refreshing zestiness, while the soothing, floral aroma of lavender brings a sense of calm and tranquility. Together, they create a harmonious balance of flavors that's as uplifting as a sunny day and as comforting as a fragrant garden in bloom.
- Impressive to Serve Crowds: Homemade lemon lavender cupcakes are sure to impress for any occasion like Mother's Day, Easter, Father's Day, Bridal Showers, Baby Showers, Tea parties, Garden Parties, or any spring or summer gathering.
- Easy to Make In Advance: Unfrosted cupcakes can be stored in an airtight container at room temperature for 2-3 days, and frosted cupcakes can be stored for 3-4 days in the refrigerator. You can also freeze these cupcakes without frosting for up to 2 months!
Baking With Lavender
Baking with fresh herbs and edible flowers feels so fresh, sophisticated, and homemade. Especially baking with lavender. It feels lavish yet soothing and relaxing with it's unique aroma. Dried lavender has a distinct floral and herbal flavor that some people find potent, but it's all about using the lavender sparingly.
If you give these lavender lemon cupcakes a try, then I know you'll fall in love with lavender baking recipes. You'll need to bake my Soft & Chewy Lemon Lavender Cookies, Earl Grey Lavender Cookies, and Lemon Lavender Shortbread Cookies next!
Lavender is known for its delightful fragrance and calming properties. In fact, lavender is known for stress reduction, relaxation, and improving sleep quality. So go ahead and indulge guilt-free in these lavender-infused cupcakes!
Ingredients
You only need a few simple ingredients for this easy lemon lavender cupcake recipe.
Ingredients for the Lemon Cupcakes
- All-Purpose Flour: Provides structure and stability.
- Baking powder: Leavening agent that helps the cupcakes rise and become light and fluffy.
- Salt: Enhances the flavor and balances sweetness.
- Milk: Adds moisture and richness, resulting in a tender and moist texture. I recommend using whole milk for its richness and creaminess.
- Sour Cream: Adds an extra level of moisture, richness, and tanginess to the cupcakes, resulting in a very tender crumb.
- Granulated Sugar: Provides sweetness, structure, and moisture.
- Lemon Zest: A bright and citrusy flavor complementing the delicate lavender flavor. Be sure to zest your lemon before juicing it!
- Unsalted Butter: Softened to room temperature, it allows for proper creaming with sugar, resulting in a tender crumb and buttery flavor.
- Eggs: Provides structure and stability while also contributing moisture and aeration for a light and fluffy texture.
- Fresh Lemon Juice: Adds acidity and tanginess, enhancing the lemon flavor while reacting with the baking powder to help the cupcakes rise.
- Pure Vanilla Extract: Enhances and complements the other flavors.
Ingredients for the Lavender Buttercream
- Unsalted Butter: Provides richness, creaminess, and a smooth texture.
- Powdered Sugar: Sweetens and thickens the frosting.
- Dried Lavender: Imparts a subtle floral aroma and flavor. I use Kate Naturals Organic Lavender Flowers. Make sure it's culinary-grade lavender.
- Milk: Used to adjust the consistency of the frosting to the desired thickness and spreadability while adding a touch of creaminess.
- Pure Vanilla Extract: Enhances and complements the other flavors.
See recipe card for full list of ingredients and quantities.
My secret for the perfect soft and moist cupcake is sour cream. Sour cream adds moisture to the batter, resulting in the most tender and moist texture. The acidity tenderizes the gluten in the flour, leading to a softer texture, and it reacts with the baking powder, helping the cupcakes rise and achieve a light and fluffy texture.
If you don't have sour cream or are looking for a substitute, you can use full fat greek yogurt, buttermilk, or cottage cheese. However, these alternatives may slightly alter the taste and texture of your cupcakes.
This lemon cupcake recipe with lavender uses sour cream and milk as the main wet ingredients. I always recommend using whole milk in my baking recipes for its richness and creaminess. However, you can also use 2% or reduced-fat milk, skim or low-fat milk, half-and-half, or dairy-free milk alternatives. As always, ingredient substitutions will alter the overall taste and texture of the cupcakes.
How to Prepare Dried Lavender for the Lavender Buttercream
Before making whipped lavender frosting, you'll need to grind the dried lavender. There are several tools you can use to grind lavender buds depending on what you have available in your kitchen and your desired texture.
- Rolling Pin: My personal method of choice! It's fast and simple with minimal cleanup. Place the lavender flowers in a sealed zip top bag and use a rolling pin to gently crush and grind them. This method is especially suitable for smaller quantities and if you like a more rustic look.
- Mortar and Pestle: This traditional method allows for more control over the grind. Crush the lavender flowers until you achieve the desired consistency.
- Spice Grinder: An efficient way to grind lavender. Ensure the grinder is clean and dry before use.
- Coffee Grinder: If you don't own a spice grinder, then you can use an electric coffee bean grinder. Be sure to thoroughly clean it so it doesn't have a coffee flavor.
Where to Buy Dried Lavender for Baking
Culinary lavender can be found in most organic grocery stores or specialty food shops. For a wider selection, you can find dried culinary lavender online. Specifically, I use Kate Naturals Organic Lavender Flowers.
Make sure you're choosing culinary or food-grade lavender. Look for specific language like "for baking," "for tea," "organic," and/or "culinary grade." If you can't find culinary lavender, then omit this ingredient.
If you're using fresh lavender from a garden, the bud of the flower is the part you want to use. The flower blooms are pretty to look at but don't add the aromatic taste. Depending on the variety of lavender, you might need to play around with the correct amount, as certain varieties have a stronger flavor.
If you're using dried lavender, whether it's lavender you've grown and dried or that you've purchased, simply pluck the lavender buds off of the stem for this lavender cupcake recipe.
While it's possible to use lavender oil or lavender extract for cupcakes instead of dried lavender flowers, use caution! Lavender oil is highly concentrated and a little amount goes a long way. Add it sparingly to avoid an overpowering flavor.
Do you have leftover lavender? Try these easy lemon lavender cookies recipes: Earl Grey Lavender Cookies, Soft & Chewy Lemon Lavender Cookies, and Lemon Lavender Shortbread Cookies!
Step-By-Step Instructions
Making lemon lavender cupcakes from scratch is so simple! Follow these instructions for the perfectly moist, soft and fluffy lavender lemon cupcakes every time.
Make the Lemon Cupcakes
Step 1: Prepare the dry ingredients and wet ingredients. Whisk together the flour, baking powder, and salt. Mix together the milk and sour cream.
Step 2: Infuse the sugar. Combine the sugar and lemon zest in the bowl of a stand mixer, and rub the mixture between your fingers for about 1 minute. This releases oils enhancing lemon flavor infusion. You can also use a food processor to cut the lemon zest with the sugar, but rubbing it between your fingers requires less cleanup!
Step 3: Cream the butter and sugar. Beat the butter and sugar mixture until light and fluffy. Using an electric mixer, specifically a stand mixer makes this easier. If you don't have one, you can use a hand mixer.
Step 4: Add the wet ingredients. Add the eggs and mix until incorporated. Add the lemon juice and vanilla, and beat until combined. Be sure to scrape down the sides and bottom of the bowl with a rubber spatula.
Step 5: Add the dry and wet ingredients. With the mixer running on low, gradually add the flour mixture and milk mixture in alternating batches. Be sure to start and end with the flour mixture, and don't overmix!
Step 6: Fill the cupcake liners. Using a large cookie scoop, divide the batter evenly between the 12 prepared cupcake liners. Fill each about ⅔ full. Don't overfill your cupcake liners, since this can prevent your cupcakes from rising or can cause them to sink in the middle.
Step 7: Bake. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cupcakes can go from underbaked to overbaked quickly, so be sure to keep an eye on them for soft and fluffy results. Let the cupcakes cool completely in the muffin pan on a wire rack before adding the frosting.
Make the Lavender Buttercream
Step 1: Cream the butter. Beat the butter until creamy. Like I mentioned above, using an electric mixer, specifically a stand mixer makes this easier. If you don't have one, you can use a hand mixer.
Step 2: Add the lavender and vanilla. After about 1 minute, add 1 teaspoon of the ground dried lavender and all of the vanilla extract. Mix this with the butter until creamy, about 1 more minute.
Step 3: Add the powdered sugar and milk. Add 3 ½ cups of confectioners sugar and 2 Tablespoons of milk. We're not using all of the ingredients listed in the recipe card just yet. Those will be saved and used to adjust the texture and flavor as desired. Whip the buttercream mixture on low speed for 30 seconds, then increase to medium-high speed for 2 minutes. Remember to scrape down the sides and bottom of the bowl to ensure everything's evenly incorporated.
Step 4: Adjust as needed. If the buttercream is too thin, add up to ½ cup more powdered sugar, ¼ cup at a time. If the frosting is too thick, add more milk, ½ Tablespoon at a time. If you want more lavender flavor, add 1 additional teaspoon of dried lavender. Add a pinch of salt if it tastes too sweet. The texture will depend on your environment, but I usually always add the additional teaspoon of lavender and ⅛ teaspoon of salt for taste.
Step 5: Add color! Now for the pretty part that really elevates this delicious lemon lavender dessert. Add in 1 part pink and 1 part violet food coloring using a toothpick. I have this 8 pack of food coloring that has the pink and violet shades. Start with a small amount! Mix until evenly colored.
Assemble the Cupcakes
Fill your piping bag with your buttercream. This pack of disposable cake decorating pastry bags really comes in handy. Check out "How to Easily Fill a Piping Bag" section and video below for all of the tips and tricks.
For these lemon lavender treats, I used a 1A round tip for frosting to evoke the feeling of the smooth and delicate flavor of the lavender buttercream. An 8B star tip or 808 round tip are also great options!
Start in the center of the cupcake and swirl around and upward using medium pressure. Here's a really helpful video showing 5 easy piping tips and how to use them. For an extra touch of elegance, sprinkle a few dried lavender buds on top or stick in a lavender flower as a garnish.
How to Easily Fill a Piping Bag
To easily fill a pastry bag, cut the tip of the bag and fit the tip of your choice into the bottom of the bag, pushing it down until it's secure. Fold the top edges outward to form a cuff, then scoop the frosting into the piping bag, filling it no more than halfway full to prevent it from spilling out the top. For easier filling, you can place the pastry bag in a tall glass, folding the edges over the rim to hold it in place.
Once the bag is halfway full, gently push down the frosting toward the tip, removing any air pockets. Twist the top of the piping bag, securing it with a twist tie or rubber band to prevent leaking if desired. Be sure to practice squeezing the piping bag to get a feel for the pressure needed before topping your lemon cupcakes!
Check out this quick video by Martha Stewart on how to fill a pastry bag if you're a visual learner!
How to Make Mini Lemon Lavender Cupcakes
The only dessert cuter than a cupcake is a mini cupcake. Luckily, it's really simple to turn this fresh lemon cupcake recipe of full sized cupcakes into miniature ones as long as you have a mini muffin pan. The biggest differences are bake time and yield.
Fill your mini cupcake liners about ⅔ to ¾ full. Bake them at 350 degrees Fahrenheit for 9-14 minutes, checking for doneness early and often. This recipe will make about 36 mini cupcakes.
Expert Baking Tips
- Use room temperature ingredients. Be sure to set out your butter, milk, sour cream, and eggs ahead of time. Room temperature ingredients ensure proper mixing, aeration, and emulsification, resulting in extra light and fluffy cupcakes and a more even texture.
- Don't overmix the cupcake batter. Only mix the batter until the flour is just combined. Overmixing can lead to excess gluten development, resulting in dense and tough cupcakes. We want light and fluffy cupcakes!
- Use a cookie scoop to easily fill the cupcake liners. To evenly fill the cupcake liners and ensure your cupcakes are the same size, use a large cookie scoop.
- Use a piping bag and large tip for professional-looking cupcakes. This is the easiest way to take your cupcakes to the next level and 'wow' guests. To create bakery worthy cupcakes, use a disposable cake decorating pastry bag and a 1A round tip.
Storage & Freezing
Room Temperature: If you plan to enjoy the cupcakes within 1-2 days, simply store the cooled and frosted cupcakes in an airtight container or covered with plastic wrap in a cool, dry place.
Refrigerator: If you need to store your cupcakes for longer than 2-3 days, it's best to store them in the fridge. Place them in an airtight container to prevent them from drying out. These cupcakes can last in the fridge for 4-5 days.
Freezing: You can make these lavender lemon cupcakes ahead of time and freeze them without frosting. One completely cooled, place the cupcakes on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for 30 minutes or until they're firm.
Next, place them in an airtight container or zip-top freezer bag removing as much air as possible to prevent freezer burn. Be sure to label the container with the date and type of cupcake! These cupcakes can be stored in the freezer for up to 2 months.
When ready to enjoy, thaw the cupcakes overnight in the fridge or at room temperature for a few hours. Once thawed, frost, decorate, and enjoy! It's best to frost the cupcakes the day of serving, if possible.
Variations & Substitutions
There are endless unique cupcake flavors. Let me know what floral cupcake recipes I should try next!
- Lemon Glaze: For a lighter topping, swap the lavender buttercream for a luscious lemon gaze that elevates the citrus flavor. My lemon lavender cookies topped with lemon glaze describes the full recipe for lemon glaze.
- Lavender Infused Whipped Cream: Top the cupcakes with a dollop of lavender-infused whipping cream for a light and airy frosting alternative.
- Lemon Curd Filling: Cut a small hole in the tops of the cupcakes and fill them with lemon curd for a burst of tangy lemon flavor.
- Citrus Twist: Swap the lemon zest for orange or lime zest in the cupcakes for a different citrus flavor profile to complement the lavender's floral and slightly sweet flavor in the frosting.
- Floral Elegance: Swap the lavender for other edible flowers like rose petals or violet petals for a delicate and romantic touch. Make sure to use organic flowers that are pesticide-free!
FAQs & Troubleshooting
Why didn't my cupcakes rise?
Your cupcakes might not have risen due to any of the following factors:
- Ingredients weren't at room temperature. Make sure to set out your butter, eggs, milk, and sour cream ahead of time to let them come to room temperature.
- You overmixed the batter after adding the flour. Overmixing can lead to dense, chewy cupcakes as it deflates the air bubbles. Be sure to mix until the ingredients are just combined, and finish incorporating the flour with a rubber spatula.
- Your baking powder is expired. Here's a helpful article on how to test if your baking powder is expired.
- Improper oven temperature. Baking cupcakes at too low of a temperature can cause them to bake too slowly and fail to rise properly. I recommend using an oven thermometer to be sure your oven is at the correct internal temperature.
Why did my cupcakes sink in the middle?
Similar to inhibiting cupcakes from rising, overmixing and improper oven temperatures can also cause cupcakes to sink in the middle. Here are a few other reasons your cupcakes might have sunken:
- Using too much leavening agent. This can cause the cupcakes to rise too quickly and then collapse. Be sure to use only the amount specified in the recipe, and check to make sure your baking powder is fresh and active.
- Overfilling the cupcake liners. If you fill the cupcake liners more than ⅔ full, your cupcakes can rise excessively and then collapse in the middle as they cool.
- Opening the oven door too soon. Don't be tempted! Opening the oven door too soon during baking can cause a sudden drop in temperature, causing the cupcakes to sink in the middle.
Can I omit the lavender?
Although you'll change the flavors of the recipe, you can swap the lavender buttercream for a variety of other flavors. This is a great option if you're unsure about the flavor of lavender buttercream (but I'm sure you'll love it if you give it a chance!) or are in a pinch sourcing the lavender flowers. Check out the "Variations & Substitutions" section for yummy frosting recipe ideas!
More Lemon and Lavender Recipes
Did you fall in love with lemon and lavender? Try these other recipes:
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Recipe
Lemon Lavender Cupcakes
Ingredients
For the Lemon Cupcakes
- 1 ½ cups (180 g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup (60 ml) milk (room temperature)
- ¼ cup (60 g) sour cream (room temperature)
- 1 cup (200 g) granulated sugar
- 1 Tablespoon lemon zest (~1 large lemon)
- ½ cup (114 g) unsalted butter (room temperature)
- 2 large eggs (room temperature)
- ¼ cup (60 ml) fresh lemon juice (~1 ½ large lemons)
- 1 teaspoon pure vanilla extract
For the Lavender Buttercream
- 1 cup (227 g) unsalted butter (room temperature)
- 3-4 cups (342-456 g) powdered sugar
- 1-2 teaspoons ground dried lavender (culinary grade)
- 2-3 Tablespoons milk (room temperature)
- 1 teaspoon pure vanilla extract
Instructions
For the Lemon Cupcakes
- Mise en place. Measure and prepare all ingredients. Preheat the oven to 350 degrees Fahrenheit. Line a cupcake tin with cupcake liners.
- Prepare the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Prepare the wet ingredients. In a measuring glass, mix together the milk and sour cream.
- Infuse the sugar. In the bowl of a stand mixer, combine the sugar and lemon zest. Rub everything together between your fingers for about 1 minute.
- Cream the butter and sugar. Add the butter to the stand mixer bowl. Using the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. I always stop once and scrape down the sides of the bowl with a spatula and continue mixing.
- Add the wet ingredients. Add the eggs, mixing until incorporated. Add the lemon juice and vanilla. Beat until combined. Scrape down the sides and bottom of the bowl as needed.
- Add the dry and wet ingredients. Gradually add in the flour mixture and milk mixture in alternating batches, starting and ending with the flour mixture. Mix until just combined, being careful not to overmix.
- Fill the cupcake liners. Divide the batter evenly between the 12 prepared cupcake liners, filling each about ⅔ full.
- Bake and cool. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool completely in the cupcake pan on a wire rack.
For the Lavender Buttercream
- Make the buttercream. While the cupcakes cool, prepare the lavender buttercream. To grind the dried lavender buds, put them in a zip-top bag and crush them with a rolling pin.In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed. After it's a bit creamy (after ~1 minute), add 1 teaspoon of ground dried lavender and the vanilla. Mix until creamy, about 1 more minute.Add 3 ½ cups (400g) of powdered sugar and 2 Tablespoons of milk. Beat on low speed for 30 seconds, then increase to medium-high speed for 2 minutes. Scrape down the sides and bottom of the bowl.Adjust as needed. If the frosting is too thin, add up to ½ cup more powdered sugar, ¼ cup at a time. If the frosting is too thick, add more milk, ½ Tablespoon at a time. If the lavender flavor is lacking, add 1 additional teaspoon of dried lavender. Add a pinch of salt if it tastes too sweet (⅛ teaspoon). In all scenarios, beat together, taste, and adjust as desired.Color the frosting. Once your desired flavor and consistency is achieved, add in 1 part pink and 1 part violet food coloring using a toothpick. Start with a small amount! Mix until evenly colored.Frost the cupcakes. Fill a piping bag with the buttercream, and frost each cooled cupcake. Start in the center and, using medium pressure, swirl upward. Garnish with lavender, if desired.
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